• 2 cups scallions, spring or green onions chopped
  • 2 tablespoons soy sauce, tamari
  • 2 tablespoons lime juice
  • 5 teaspoons allspice ground
  • 3 teaspoons prepared mustard
  • 2 each bay leaves
  • 2 each garlic cloves
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoon thyme crumbled
  • 1 teaspoon cinnamon
  • 5 pounds chicken parts


  • Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
  • Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well.
  • Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
  • On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through.
  • Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.